Capercaillie, stewed the right way

12 servings

240 minutes

Properly stewed capercaillie is a refined dish of European cuisine that combines the noble taste of game with rich creamy and smoky notes. The capercaillie is a bird with dense and aromatic meat that requires long cooking to reveal its tenderness. The dish is prepared in a pot where the meat simmers with bacon, peppercorns, and bay leaves, gradually absorbing a rich bouquet of flavors. The final touch is the addition of sour cream, which gives the dish a creamy texture and softness. This cooking method comes from hunting traditions when game was stewed for hours, turning it into a gastronomic treasure. In this preparation, capercaillie pairs excellently with mashed potatoes or vegetables, highlighting its depth and richness.

Energy value per serving

• Calories: 1021.3
• Proteins: 67.2g
• Fats: 82.5g
• Carbohydrates: 2.3g

Ingredients

• Sour cream 35%: 200 g
• Wood grouse meat: 4.2 kg
• Bacon: 200 g
• Black peppercorns: to taste
• Salt: to taste
• Bay leaf: to taste

Cooking steps

1. We pinch the bird, gut it, and wash it. If there is a large piece, it can be cooked whole; if not, the bird can be cut into portions.

   Required ingredients:

   • Wood grouse meat: 4.2 kg

2. Wrap each piece in bacon, place everything in a pan, add water, and stew for 3-4 hours.

   Required ingredients:

   • Bacon: 200 g

3. Throw in a lot of peppercorns (about 15), bay leaf, and add salt.

   Required ingredients:

   • Black peppercorns:  to taste
   • Salt:  to taste
   • Bay leaf:  to taste

4. Add a lot of sour cream (about a cup) 40 minutes before it's ready.

   Required ingredients:

   • Sour cream 35%: 200 g